Electrolux Professional to supply cooking equipment to Dan Barber’s wastED London pop-up

Running from 24th February – 2nd April, wastED London, which occupies the roof-top at London’s Selfridges, is Dan Barber’s first appearance in London. It will see the team from New York’s acclaimed Blue Hill restaurants craft a menu from often-ignored and un-coveted ingredients commonly referred to as food waste.

The concept was first launched at Blue Hill in Greenwich, New York, for three weeks in 2015. The London pop-up will be the second iteration of wastED and the resulting menu will feature ingredients such as cabbage cores, cover crop sprouts and waste-fed pigs, and offer reinterpretations of a few iconic British dishes.

“Coming to London has meant discovering new partners, but also tapping into a fully evolved movement — a conversation around food waste spearheaded by chefs, advocates and industry leaders, and supported by vital culinary traditions.”

Electrolux Professional will be supporting wastED London through the supply of energy efficient induction hobs and the time saving TRK multi-functional slicer and processer.

Darren Lockley, Head of Region for UK & Ireland at Electrolux Professional, adds: “Food waste is an enormous problem in the 21st century, so to see one of the world’s most innovative chefs tackling the issue head-on in an exciting and engaging way is incredibly refreshing. wastED’s first iterance in New York marked a seminal moment in the industry’s reaction to this often-overlooked element that can have a real effect on a kitchen’s bottom line, so to be able to contribute to its next adventure in London is a huge honour.

“Sustainability is a core value to Electrolux Professional, and we aim to deliver commercial kitchen equipment which not only helps our customers to curb the high energy costs traditionally associated with the catering market, but to also reduce the impact our equipment has on the environment. We hope that the equipment we are able to supply will help facilitate the wastED London ethos.”

wastED London will also be partnered by some of the biggest names in the culinary world, including Alain Ducasse, Andrew Fairlie, Fergus Henderson and Jason Atherton.

Dan Barber was also awarded the 2016 Global Gastronomy Award for his pioneering work in tackling food waste. The award was presented to him at the first ever Global Gastronomy Day, which was hosted by Electrolux Professional at Fotografiska in Stockholm.

Electrolux Professional’s range of induction hobs are 90% efficient, compared to around 60% for gas burners, and also produce significantly less heat, reducing the amount of energy needed to keep a kitchen cool.

What’s more, the manufacturer’s TRK multi-functional slicer and processor is able to slice, grate or shred up to 250kg of veg per hour. It can also be turned very quickly into a 2.5l food processor, for added versatility.